CN115429093B - Cooking device - Google Patents
Cooking device Download PDFInfo
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- CN115429093B CN115429093B CN202110610785.4A CN202110610785A CN115429093B CN 115429093 B CN115429093 B CN 115429093B CN 202110610785 A CN202110610785 A CN 202110610785A CN 115429093 B CN115429093 B CN 115429093B
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- heating
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- 238000010411 cooking Methods 0.000 title claims abstract description 100
- 238000010438 heat treatment Methods 0.000 claims abstract description 101
- 239000000463 material Substances 0.000 claims abstract description 19
- 230000008859 change Effects 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 11
- 230000035699 permeability Effects 0.000 claims description 10
- 238000012937 correction Methods 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 3
- 238000010586 diagram Methods 0.000 description 12
- 238000001514 detection method Methods 0.000 description 7
- 238000009529 body temperature measurement Methods 0.000 description 6
- 230000006698 induction Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000005674 electromagnetic induction Effects 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 2
- 239000002241 glass-ceramic Substances 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000003044 adaptive effect Effects 0.000 description 1
- 239000006121 base glass Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000013081 microcrystal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
- H05B6/06—Control, e.g. of temperature, of power
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
- H05B6/06—Control, e.g. of temperature, of power
- H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/02—Induction heating
- H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
- H05B6/12—Cooking devices
Abstract
The application discloses a cooking device. The cooking device includes: a panel comprising a first surface and a second surface opposite to each other, wherein the first surface is used for placing a pot; the shell is connected with the panel and forms a cavity with the second surface; the first heat-sensitive sensor is arranged on the second surface and used for acquiring a first temperature value of the cooker; the second heat-sensitive sensor is arranged in the cavity and used for acquiring a second temperature value in the cavity; the thermomagnetic sensor is arranged in the cavity and used for acquiring a thermomagnetic value of the cooker, and the thermomagnetic value is used for representing a temperature value of the cooker made of corresponding materials; and the controller is connected with the first heat-sensitive sensor, the second heat-sensitive sensor and the thermo-magnetic sensor to determine a heating strategy according to the first temperature value, the second temperature value and the thermo-magnetic value and correct the temperature characteristic table under the heating strategy. By the method, the heating strategy can be determined by measuring the temperature of the internal cavity of the cooking device and the temperature of the cooker, so that the intelligent correction of the temperature characteristic table is realized.
Description
Technical Field
The application relates to the field of kitchen appliances, in particular to a cooking device.
Background
Electromagnetic induction heating, for short induction heating, is to cut the pan by magnetic force lines generated by a coil disc to generate vortex current so as to generate vortex current in the heated material, and the heating of the pan is realized by the Joule heating effect of the vortex current so as to achieve the purpose of heating. Because electromagnetic induction heating has the advantages of no open fire, environmental protection, safety, energy saving and the like, the electromagnetic induction heating is more and more popular with consumers, and has become a cooking utensil with very high use frequency in life of people.
In the electromagnetic heating cooking technology, in order to pursue highly intelligent cooking, temperature measurement is generally performed on a cooker, so that a cooking mode is controlled and adjusted according to temperature change of the cooker, for example, heating power can be automatically increased when temperature reduction of the cooker is detected, and cooking efficiency is accelerated.
In general, most pot temperature measuring systems choose to indirectly measure the temperature of the pot by using the NTC heat-sensitive electricity on the coil panel to block the panel, and because of indirect temperature measurement, the problems of inaccurate temperature measurement, temperature measurement lag and the like exist. Because the temperature measurement errors cause the problems of intelligent cooking, accurate temperature control cooking, low temperature cooking, difficulty in sensing water boiling and the like.
Disclosure of Invention
The application mainly provides a cooking device which can solve the problem that the corresponding cooking strategy cannot be determined directly according to the temperature of a cooker and the temperature of the cooking device and the temperature characteristic table cannot be corrected in the prior art.
In order to solve the technical problems, the present application provides a cooking apparatus, including: a panel comprising opposite first and second surfaces, the first surface for receiving a pan; the shell is connected with the panel and forms a cavity with the second surface; the first heat-sensitive sensor is arranged on the second surface and is used for acquiring a first temperature value of the cooker; the second heat-sensitive sensor is arranged in the cavity and used for acquiring a second temperature value in the cavity; the thermomagnetic sensor is arranged in the cavity and used for acquiring thermomagnetic values of the cookware, and the thermomagnetic values are used for representing temperature values of the cookware made of corresponding materials; and the controller is connected with the first heat-sensitive sensor, the second heat-sensitive sensor and the thermomagnetic sensor and is used for determining a heating strategy according to the first temperature value, the second temperature value and the thermomagnetic value so as to correct a temperature characteristic table under the corresponding heating strategy, wherein the temperature characteristic table is used for representing the corresponding relation between the thermomagnetic value and the temperature.
Optionally, the controller is specifically configured to: heating the cooker by adopting the input first power value; detecting and confirming the boiling state of the cooker, and obtaining a first thermo-magnetic value and the third temperature value of the cooker; and correcting a temperature characteristic table according to the third temperature value, wherein the temperature characteristic table is used for representing the corresponding relation between the thermo-magnetic value and the temperature.
Optionally, the controller is specifically configured to: and acquiring a thermomagnetic value of the cooker in the heating process of the first power value, and confirming the boiling state of the cooker after the thermomagnetic value in the heating process of the first power value is kept constant.
Optionally, the controller is further configured to: detecting and confirming that the cooker is not subjected to heating operation according to the first temperature value and the second temperature value; heating the cooker by adopting a second power value; wherein the second power value is smaller than the first power value; acquiring a second thermal magnetic value and a fourth temperature value of the cooker in the heating process of the second power value; and correcting the temperature characteristic table according to the fourth temperature value.
Optionally, the controller is specifically configured to: detecting that the first temperature value and/or the second temperature value is/are smaller than a set temperature value, and continuing for a set time length, and confirming that the cooker is not heated.
Optionally, the set temperature value is 80 ℃; and/or, the set time period is 10 minutes.
Optionally, the controller is specifically configured to: acquiring a change curve of the second thermo-magnetic value of the cooker in the heating process of the second power value; determining a plurality of fourth temperature values corresponding to a plurality of stages in the change curve; and correcting the temperature characteristic table according to the fourth temperature values.
Optionally, the second power value is less than 1500W.
Optionally, the cooking device further comprises a heating wire coil, and the first heat-sensitive sensor and the thermo-magnetic sensor are arranged corresponding to the center of the heating wire coil.
Optionally, the cooking device further comprises a circuit board, the circuit board is arranged in the cavity, and the controller and the second heat-sensitive sensor are arranged on the circuit board.
The beneficial effects of the application are as follows: unlike the prior art, the cooking device of the present application comprises a panel, a housing, a first heat-sensitive sensor, a second heat-sensitive sensor, a thermo-magnetic sensor, and a controller, wherein the panel comprises a first surface and a second surface opposite to each other, and the first surface is used for placing a pot; the shell is connected with the panel and forms a cavity with the panel; the first heat-sensitive sensor is arranged on the second surface and is used for acquiring a first temperature value of the cooker; the second heat-sensitive sensor is arranged in the cavity and used for acquiring a second temperature value in the cavity; the thermomagnetic sensor is arranged in the cavity and used for acquiring a thermomagnetic value of the cooker, and the thermomagnetic value is used for representing a temperature value of the cooker made of corresponding materials; the controller is connected with the first heat-sensitive sensor, the second heat-sensitive sensor and the thermo-magnetic sensor and is used for determining a heating strategy according to the first temperature value, the second temperature value and the thermo-magnetic value. According to the scheme, the first heat-sensitive sensor and the thermomagnetic sensor can be used for coacting, the accuracy of temperature detection of the cookware is improved, accurate temperature measurement of the cookware is achieved, the second heat-sensitive sensor is used for detecting the temperature inside the cooking device, so that the heating temperature condition of the cookware and the working condition of the cooking device are determined, the heating strategy is determined according to the temperature condition of the cookware and the working condition of the cooking device, and intelligent correction of the temperature characteristic table is achieved under the corresponding heating strategy.
Drawings
For a clearer description of the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly introduced below, it being obvious that the drawings in the description below are only some embodiments of the present application, and that other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art, wherein:
FIG. 1 is a schematic view of an embodiment of a cooking apparatus according to the present application;
FIG. 2 is a schematic view of a cooking apparatus according to an embodiment of the present application;
FIG. 3 is a schematic diagram of an embodiment of the first heat sensitive sensor and the thermo-magnetic sensor of FIG. 2 according to the present application;
fig. 4 is a schematic view of a cooking apparatus according to another embodiment of the present application;
fig. 5 is a schematic block diagram of a circuit configuration of an embodiment of the cooking apparatus of the present application;
FIG. 6 is a schematic diagram of an embodiment of a controller corrected temperature profile table of the present application;
FIG. 7 is a schematic diagram of temperature variation of the application for heating a pan using a first power value;
FIG. 8 is a schematic diagram of another embodiment of a corrected temperature profile for a controller in accordance with the present application;
fig. 9 is a schematic diagram of the power level of the present application for heating a pot.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application. It is to be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the application. It should be further noted that, for convenience of description, only some, but not all of the structures related to the present application are shown in the drawings. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
In the foregoing description of the present specification, the terms "fixed," "mounted," "connected," or "connected" are to be construed broadly, unless explicitly stated or limited otherwise. For example, in terms of the term "coupled," it may be fixedly coupled, detachably coupled, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intermediaries, or in communication with each other or in interaction with each other. Therefore, unless otherwise specifically defined in the specification, a person skilled in the art can understand the specific meaning of the above terms in the present application according to the specific circumstances.
Those skilled in the art will also appreciate from the foregoing description that terms such as "upper," "lower," "front," "rear," "left," "right," "length," "width," "thickness," "vertical," "horizontal," "top," "bottom," "inner," "outer," "axial," "radial," "circumferential," "center," "longitudinal," "transverse," "clockwise," or "counterclockwise" and the like are used herein for the purpose of facilitating description and simplifying the description of the present application, and thus do not necessarily have to have, configure, or operate in, the specific orientations, and thus are not to be construed or construed as limiting the present application.
In addition, the terms "first" or "second" and the like used in the present specification to refer to the numbers or ordinal numbers are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present specification, the meaning of "plurality" means at least two, for example, two, three or more, etc., unless explicitly defined otherwise.
Referring to fig. 1 in combination, fig. 1 is a schematic diagram illustrating a cooking apparatus according to an embodiment of the present application. The cooking apparatus of the present embodiment includes: a panel 10, a housing (not shown), a first heat-sensitive sensor 20, a second heat-sensitive sensor 30, a thermo-magnetic sensor 40, and a controller 50.
The panel 10 includes a first surface 101 and a second surface 102 opposite to each other, the first surface 101 is used for placing a pan 100, the shell is connected with the panel 10, and a cavity is formed between the first surface 101 and the second surface 102, the first heat-sensitive sensor 20 is disposed on the second surface 102 of the panel 10 and used for obtaining a first temperature value of the pan 100, the second heat-sensitive sensor 30 is disposed in the cavity and used for obtaining a second temperature value in the cavity, the thermo-magnetic sensor 40 is disposed in the cavity and used for obtaining a thermo-magnetic value of the pan 100, and the thermo-magnetic value is used for representing a temperature value of the pan made of a corresponding material.
The controller 50 is connected to the first heat-sensitive sensor 20, the second heat-sensitive sensor 30 and the thermo-magnetic sensor 40 for determining a heating strategy based on the first temperature value, the second temperature value and the thermo-magnetic value.
The panel 10 may be a glass ceramic panel or a ceramic panel, and the glass ceramic refers to a base glass of a specific composition to which a crystal nucleus agent is added (or not) and which is subjected to crystallization heat treatment at a certain temperature system, and a large number of micro crystals are uniformly precipitated in the glass to form a compact multiphase complex of a microcrystalline phase and a glass phase. The microcrystalline glass is also called microcrystalline jade or ceramic glass, and is mainly applied to products such as induction cookers, high-power induction cookers, commercial induction cookers and the like. The material has the characteristics of high mechanical strength, excellent insulating property, less dielectric loss, stable dielectric constant, adjustable thermal expansion coefficient in a large range, chemical corrosion resistance, wear resistance, good thermal stability, high use temperature and the like, and is a good material for a cooking utensil panel. The panel 10 may also be made of other materials with good heat resistance and heat conductivity, so that the temperature of the pan 100 can be transferred to the second surface 102 through the panel 10, so as to improve the reliability of the detection result of the first heat-sensitive sensor 20, and make the temperature detection result of the pan more accurate.
It will be appreciated that the cooking apparatus further includes a heating coil 60, and the first and second heat-sensitive sensors 20 and 30 are disposed corresponding to the center of the heating coil 60. Specifically, the heating coil 60 is disposed in the cavity of the cooking device and opposite to the cooking area on the panel 10, so that the heating coil 60 can perform a heating operation thereon when the pot 100 is placed in the cooking area for cooking food.
In some embodiments, the cooking device is a device using electromagnetic induction heating, and adopts the heating principle of magnetic field induction current (also called vortex), an alternating magnetic field is generated by the heating wire coil 60, when the bottom of the iron-containing pan is used for placing a stove surface, the pan cuts alternating magnetic force lines to generate alternating current (i.e. vortex) at the metal part at the bottom of the pan, the vortex makes iron molecules of the pan move at random at high speed, and the molecules collide with each other and rub to generate heat energy to heat the pan at high speed, so that the cooking device is used for heating and cooking food, and the purpose of cooking food is achieved. The cooking device has the advantages of quick heating, high heat efficiency, no open fire, no smoke dust, no harmful gas, no heat radiation to the surrounding environment, small volume, good safety, attractive appearance and the like, and can finish most of cooking tasks of families.
The panel 10 and the housing of the present embodiment are only suitable for the division described in the scheme of the present application, and are not meant to be separated from each other, and the panel 10 and the housing may be integrally formed or spliced together to form a cavity, so that the electronic circuit, the heat dissipation component, etc. can be hidden in the cavity.
Optionally, the first heat-sensitive sensor 20 is closely attached to the panel 10 on the second surface 102, and when the temperature of the pan 100 is detected, the temperature of the pan 100 is conducted to the first heat-sensitive sensor 20 through the panel 10, so as to indirectly measure the temperature of the pan and obtain a first temperature value of the pan.
The heat-sensitive sensor is a conversion device for converting temperature into an electric signal, and can be divided into an active type and a passive type, wherein the working principle of the heat-sensitive sensor is a pyroelectric effect, a thermoelectric effect and a semiconductor junction effect, and the working principle of the heat-sensitive sensor is the heat-sensitive characteristic of a resistor. The first and second heat sensors 20 and 30 of the present embodiment may be, for example, thermistors or thermocouples, and when the first and second heat sensors 20 and 30 are thermistors, they may be specifically positive temperature coefficient thermistors (PTC) or negative temperature coefficient thermistors (NTCs), where the higher the temperature is, the larger the resistance value of the positive temperature coefficient thermistors (PTC) is, and the lower the resistance value of the negative temperature coefficient thermistors (NTCs) is, the higher the temperature is.
The thermo-magnetic sensor 40 is used to measure the magnetic permeability and the electrical conductivity of the pot 100, and the measured magnetic permeability and the measured electrical conductivity parameters can be used to represent the temperature of the pot because the magnetic permeability and the electrical conductivity of the pot change due to the change of the temperature of the pot during the heating process. The thermomagnetic value is a parameter containing information of magnetic permeability and electric conductivity, for example, the value obtained by simply adding the measured magnetic permeability and electric conductivity, or the value can be calculated by a complex functional expression, and the thermomagnetic value can be expressed by a person skilled in the art by using the magnetic permeability and electric conductivity according to the requirement, and will not be described too much.
The manner in which the electromagnetic sensor 40 measures the electrical conductivity and the magnetic permeability of the pan 100 may be to detect the inductive reactance parameter and the impedance parameter of the heating coil 60, and analyze the detected inductive reactance parameter and impedance parameter to obtain the pan thermomagnetic value. The thermo-magnetic sensor 40 can directly reflect the temperature change of the pot by measuring the conductivity and the magnetic permeability of the pot, and has high reaction speed and high detection sensitivity.
For example, referring to fig. 2 and 3 in combination, fig. 2 is a schematic structural view of an embodiment of the cooking device according to the present application, and fig. 3 is a schematic structural view of an embodiment of the first heat-sensitive sensor and the thermo-magnetic sensor according to the present application in fig. 2. The thermo-magnetic sensor 40 may be a sampling coil, the heating wire coil 60 is a wire coil, and the thermo-magnetic sensor 40 is disposed at the center of the heating wire coil 60 to collect inductance parameters and impedance parameters of the heating wire coil 60, so as to obtain the thermo-magnetic value of the pot. The first heat-sensitive sensor 20 may also be disposed in the center of the heating coil 60 and disposed in close proximity to the second surface 102 of the faceplate 10.
Alternatively, referring to fig. 4, fig. 4 is a schematic structural view of another embodiment of the cooking apparatus according to the present application. The thermo-magnetic sensor 40 in this embodiment is a current transformer, and is sleeved on the lead-out wire of the heating wire coil 60, so that the inductance parameter and the impedance parameter of the heating wire coil 60 can be collected, and further the thermo-magnetic value of the cooker can be obtained.
The cooking apparatus further includes a circuit board disposed within the cavity of the cooking apparatus, and with continued reference to fig. 2, the circuit board is disposed in a region 200 marked by a dashed box to provide circuit support, and the controller 50 (not shown in fig. 2) and the second heat-sensitive sensor 30 are both disposed on the circuit board.
Referring to fig. 5, fig. 5 is a schematic block diagram illustrating a circuit structure of a cooking apparatus according to an embodiment of the application. The controller 50 is connected to the first heat-sensitive sensor 20, the second heat-sensitive sensor 30 and the thermo-magnetic sensor 40, and the controller 50 can receive the first temperature value detected by the first heat-sensitive sensor 20, the second temperature value detected by the second heat-sensitive sensor 30 and the thermo-magnetic value detected by the thermo-magnetic sensor 40 in real time. When the temperature of the pan is measured, the temperature of the pan 100 is conducted through the panel 10, so that the first heat-sensitive sensor 20 can indirectly detect the temperature of the pan 100, the thermo-magnetic sensor 40 detects the conductivity and the magnetic permeability of the pan 100 to obtain the thermo-magnetic value of the pan 100, the thermo-magnetic value can further reflect the temperature information of the pan, and the temperature information of the pan reflected by the thermo-magnetic value is more accurate. According to the pot temperature information and the cooking device cavity temperature reflected by the first temperature value, the second temperature value and the thermomagnetic value, the heating condition of the pot and the working condition of the cooking device can be determined, and then the controller 50 can select a heating strategy according to the heating condition of the pot and the working condition of the cooking device.
In contrast to the prior art, the temperature and the thermomagnetic value of the pan can be detected by the first heat-sensitive sensor 20 and the thermomagnetic sensor 40, the accuracy of temperature detection of the pan is improved, so as to confirm the heating condition of the pan, and the temperature in the cavity of the cooking device is detected by the second heat-sensitive sensor 30, so that the service condition of the cooking device is obtained, and the heating strategy is conveniently determined according to the first temperature value of the pan, the second temperature value in the cavity of the cooking device and the thermomagnetic value of the pan, so that the cooking operation is more intelligent.
The heating strategy may be to turn on the corresponding heating mode according to the cooking requirement. If the temperature of the cooker is detected to be lower, larger heating power can be started, and the cooking phase ratio is improved; if the boiling in the pot is detected, the smaller heating power can be started so as to avoid electric power waste. The heating strategy may also be adapted to other requirements, such as to enable a corresponding heating mode according to service or corrective requirements.
In an embodiment, the cooking device of the present embodiment may correct the temperature characteristic table, specifically, the temperature characteristic table may include a correlation between a temperature and a thermomagnetic value, and after detecting the temperature and the thermomagnetic value of the pan, the temperature characteristic table may be compared with a temperature parameter and a thermomagnetic value parameter in the temperature characteristic table to determine a material of the currently heated pan. Specifically, because the cookers of different materials can show different thermomagnetic values at the same temperature, the materials of the cookers can be determined by detecting the temperature and the thermomagnetic values of the cookers and utilizing the temperature characteristic table, so that the cooking modes can be conveniently adjusted according to the heating curves of the cookers of different materials, and the adjustment of the cooking modes is more personalized and intelligent.
However, because manufacturing errors of components in different cooking devices, such as errors in accuracy of temperature sensing devices, may cause differences in sensing temperature, such as errors in accuracy of thermo-magnetic sensors, errors in detection of thermo-magnetic values, and deviations in parameters of devices caused by loss of internal components due to increase of the number of times of use of the cooking devices, these causes may further cause inaccurate detection of pan materials, and therefore, the configuration of the temperature characteristic table with the same standard configuration may not be suitable for the cooking devices with the same standard configuration, and the temperature characteristic table needs to be corrected, so that the temperature characteristic table can be adapted to the corresponding device.
Optionally, the controller 50 determines to turn on the corresponding heating power according to the detected temperature of the pot and the temperature inside the cavity of the cooking apparatus, so as to correct the temperature characteristic table under different conditions.
Referring to fig. 6, fig. 6 is a schematic diagram of an embodiment of a corrected temperature characteristic table of the controller according to the present application. The controller 50 of the present embodiment can correct the temperature characteristic table by:
s101: and heating the cooker by adopting the input first power value.
In this embodiment, when it is detected that the first power value needs to be used for heating, the first power value is started to heat the cooker.
Optionally, before this, the controller 50 determines whether the first power value heating condition is satisfied or not based on the first temperature value and the second temperature value.
For example, in one embodiment, if it is detected that at least one of the conditions "the first temperature value is less than the preset temperature" and "the second temperature value is less than the preset temperature" is not satisfied, it may be considered that the heating condition for turning on the first power value is satisfied.
In another embodiment, the heating condition of turning on the first power value may be considered to be satisfied if it is detected that at least one of the conditions of "the first temperature value is less than the preset temperature", "the second temperature value is less than the preset temperature", and "the stable time of the first temperature value, the stable time of the second temperature value, and the unopened time of the cooking device is less than the set time period" is not satisfied.
Wherein the preset temperature can be 80 ℃, and the set time length is 10 minutes.
S102: detecting and confirming the boiling state of the cooker, and obtaining a first thermo-magnetic value and a third temperature value of the cooker.
Referring to fig. 7, fig. 7 is a schematic diagram showing a temperature change of a pan heated by a first power value according to the present application. When the pot is heated, the temperature of the pot is continuously increased before boiling, and the temperature change curve refers to the AB section; after the water in the pot is boiled, the temperature of the pot tends to be unchanged along with the increase of the heating time, the temperature change curve refers to the BC section, the conductivity and the magnetic conductivity of the pot also tend to be unchanged, the detected thermal magnetic value of the pot also tends to be unchanged, and the first thermal magnetic value of the pot can be obtained after the pot is boiled.
Optionally, the thermo-magnetic value of the pan during the heating process of the first power value is acquired, and after the thermo-magnetic value during the heating process of the first power value is kept constant (i.e. the first thermo-magnetic value level is maintained), the boiling state of the pan is confirmed. Specifically, during the heating process of the cooker with the first power value, the controller 50 is configured to continuously monitor the thermomagnetic value of the cooker, and when detecting that the fluctuation amplitude of the thermomagnetic value is smaller than the preset amplitude within the preset monitoring time, it is considered that the thermomagnetic value is kept constant.
Wherein the first thermomagnetic value is detected by the thermomagnetic sensor 40 and the third temperature value is detected by the first thermo-sensitive sensor 20.
S103: and correcting the temperature characteristic table according to the third temperature value.
The temperature characteristic table is used for representing the corresponding relation between the thermo-magnetic value and the temperature. Because cookers of different materials can show different conductivities and magnetic conductivities at the same temperature, namely, different thermomagnetic values, the materials of the cookers can be identified by utilizing the corresponding relation between the thermomagnetic values and the temperatures.
The embodiment can correct the parameters in the temperature characteristic table by using the third temperature value. Specifically, the relationship between the pot temperature and the thermomagnetic value can be expressed by the following formula: t=f (Ls, rs), where Ls, rs are inductance and resistance parameters of the heating coil 60 detected by the thermo-magnetic sensor 40, and may be used to reflect a thermo-magnetic value of the pot, T is a pot temperature measured simultaneously, and f represents a relationship between T and Ls, rs. Since the pot thermo-magnetic value may reflect the actual temperature of the pot, the relationship between the pot temperature measured by the first thermo-sensor 20 and the pot thermo-magnetic value measured by the thermo-magnetic sensor 40 may be reflected by the above equation.
In the present embodiment, the correction to the temperature characteristic table may be a correction to the temperature parameter therein, that is, the temperature parameter in the temperature characteristic table is corrected with the third temperature value.
In other embodiments, the correction to the temperature characteristic table may be a correction to other parameters, where the parameters of the specific correction depend on the corresponding relation of the parameters in the actual temperature characteristic table, and are not limited herein.
Referring to fig. 8, fig. 8 is a schematic diagram of another embodiment of the corrected temperature characteristic table of the controller according to the present application. The present embodiment controller 50 may also be used to correct the temperature profile by:
s201: and detecting and confirming that the pot is not subjected to heating operation according to the first temperature value and the second temperature value.
The controller 50 monitors the first temperature value detected by the first heat-sensitive sensor 20 and the second temperature value detected by the second heat-sensitive sensor 30, and determines whether the pot is heated according to the detected first temperature value and second temperature value.
For example, in one embodiment, if it is determined that the conditions are satisfied for "the first temperature value is less than the preset temperature" and "the second temperature value is less than the preset temperature", the second power value heating condition may be considered to be satisfied.
In another embodiment, the heating condition of turning on the second power value may be considered to be satisfied if all conditions of "the first temperature value is less than the preset temperature", "the second temperature value is less than the preset temperature", and "the stable time of the first temperature value, the stable time of the second temperature value, and the unopened time of the cooking device are all less than the set time length" are detected to be satisfied.
Wherein the preset temperature can be 80 ℃, and the set time length is 10 minutes.
S202: and heating the cooker by adopting the second power value.
Wherein the second power value is smaller than the first power value. Specifically, the second power value is less than 1500W.
In the second power value heating stage, the pot is gradually increased from low temperature, the temperature is gradually increased, and the thermal magnetic value is also continuously changed.
S203: and obtaining a second thermo-magnetic value and a fourth temperature value of the pot in the heating process of the second power value.
Optionally, the controller 50 obtains a change curve of the second thermo-magnetic value of the pan during the heating process of the second power value, and determines a plurality of fourth temperature values corresponding to a plurality of stages in the change curve, so as to correct the temperature characteristic table by using the plurality of fourth temperature values. Alternatively, only one second thermomagnetic value and the corresponding fourth temperature value in the second power value heating process may be obtained to correct the temperature characteristic table.
The plurality of stages include an initial heating stage, that is, when the cooking device is just started, the temperature and the thermo-magnetic value of the pot are not changed, the fourth temperature of the pot is the original temperature, and the thermo-magnetic value of the pot can be regarded as the thermo-magnetic value at the current ambient temperature.
Specifically, the temperature change and the thermomagnetic value change of the pot in the second power value heating process are both slower, so that the temperature and the thermomagnetic value of the pot detected in the process have smaller errors and high accuracy.
Wherein the second thermomagnetic value is detected by the thermomagnetic sensor 40 and the fourth temperature value is detected by the first thermo-sensitive sensor 20.
S204: and correcting the temperature characteristic table according to the fourth temperature value.
The fourth temperature value may be used to correct parameters in the temperature characteristic table. Specifically, the relationship between the pot temperature and the thermomagnetic value can be expressed by the following formula: t=f (Ls, rs), where Ls, rs are inductance and resistance parameters of the heating coil 60 detected by the thermo-magnetic sensor 40, and may be used to reflect a thermo-magnetic value of the pot, T is a pot temperature measured simultaneously, and f represents a relationship between T and Ls, rs. Since the pot thermo-magnetic value may reflect the actual temperature of the pot, the relationship between the pot temperature measured by the first thermo-sensor 20 and the pot thermo-magnetic value measured by the thermo-magnetic sensor 40 may be reflected by the above equation.
In the present embodiment, the correction to the temperature characteristic table may be a correction to the temperature parameter therein, that is, the temperature parameter in the temperature characteristic table is corrected with the fourth temperature value.
In other embodiments, the correction to the temperature characteristic table may be a correction to other parameters, where the parameters of the specific correction depend on the corresponding relation of the parameters in the actual temperature characteristic table, and are not limited herein.
It can be understood that the temperature characteristic table is corrected according to the embodiments of the present application after the material of the cookware is identified, so that the user can automatically and accurately identify the material of the cookware when using the cooking function normally, and is convenient to provide an adaptive cooking environment according to the material of the cookware, so that the cooking effect is better.
According to the embodiment, when the cooker is heated by using smaller power, the temperature characteristic table is corrected by measuring the temperature and the thermomagnetic value of the cooker, and the temperature change of the cooker is slow under the condition of low power heating, so that on one hand, the temperature and the thermomagnetic value of the cooker are more accurately identified, and on the other hand, a plurality of groups of cooker temperature-thermomagnetic value data can be obtained, and the correction of the temperature characteristic table is facilitated.
Optionally, after finishing the correction of the second power value, the controller 50 continues to execute operations S101 to S103 to heat the pot with the first power value, heat the pot to boil under the heating of the first power value, and obtain the first thermo-magnetic value and the third temperature value of the pot during boiling to correct the temperature characteristic table. Referring to fig. 9, fig. 9 is a schematic diagram of power level of heating a pan according to the present application. P1 represents a first power value, P2 represents a second power value, and the second power value P2 is smaller than the first power value P1, wherein the heating stage of the first power value P1 can be power-regulating ratio heating or continuous low-power heating.
Because the second power value is adopted for heating, the temperature of the cooker is slowly increased, and the water of the cooker is difficult to reach the boiling state in a short time.
The foregoing description is only of embodiments of the present application, and is not intended to limit the scope of the application, and all equivalent structures or equivalent processes using the descriptions and the drawings of the present application or directly or indirectly applied to other related technical fields are included in the scope of the present application.
Claims (10)
1. A cooking device, the cooking device comprising:
a panel comprising opposite first and second surfaces, the first surface for receiving a pan;
the shell is connected with the panel and forms a cavity with the second surface;
the first heat-sensitive sensor is arranged on the second surface and is used for acquiring a first temperature value of the cooker;
the second heat-sensitive sensor is arranged in the cavity and used for acquiring a second temperature value in the cavity;
the thermomagnetic sensor is arranged in the cavity and used for acquiring thermomagnetic values of the cookware, and the thermomagnetic values are used for representing temperature values of the cookware made of corresponding materials; wherein the thermomagnetic value is a parameter comprising magnetic permeability and conductivity information;
the controller is connected with the first heat-sensitive sensor, the second heat-sensitive sensor and the thermo-magnetic sensor and is used for determining a heating strategy according to the first temperature value, the second temperature value and the thermo-magnetic value so as to correct a temperature characteristic table under the corresponding heating strategy, wherein the temperature characteristic table is used for representing the corresponding relation between the thermo-magnetic value and the temperature of the pot; the temperature of the pot is detected by the first heat-sensitive sensor.
2. The cooking device of claim 1, wherein the cooking device comprises a cooking chamber,
the controller is specifically used for:
heating the cooker by adopting the input first power value;
detecting and confirming the boiling state of the cooker, and obtaining a first thermo-magnetic value and a third temperature value of the cooker;
and correcting the temperature characteristic table according to the third temperature value.
3. The cooking device of claim 2, wherein the cooking device comprises a cooking chamber,
the controller is specifically used for:
and acquiring a thermomagnetic value of the cooker in the heating process of the first power value, and confirming the boiling state of the cooker after the thermomagnetic value in the heating process of the first power value is kept constant.
4. The cooking device of claim 2, wherein the cooking device comprises a cooking chamber,
the controller is further configured to:
detecting and confirming that the cooker is not subjected to heating operation according to the first temperature value and the second temperature value;
heating the cooker by adopting a second power value; wherein the second power value is smaller than the first power value;
acquiring a second thermal magnetic value and a fourth temperature value of the cooker in the heating process of the second power value;
and correcting the temperature characteristic table according to the fourth temperature value.
5. The cooking device of claim 4, wherein the cooking device comprises a cooking chamber,
the controller is specifically used for:
detecting that the first temperature value and/or the second temperature value is/are smaller than a set temperature value, and continuing for a set time length, and confirming that the cooker is not heated.
6. The cooking device of claim 5, wherein the cooking device comprises a cooking chamber,
the set temperature value is 80 ℃; and/or
The set time period is 10 minutes.
7. The cooking device of claim 4, wherein the cooking device comprises a cooking chamber,
the controller is specifically used for:
acquiring a change curve of the second thermo-magnetic value of the cooker in the heating process of the second power value;
determining a plurality of fourth temperature values corresponding to a plurality of stages in the change curve;
and correcting the temperature characteristic table according to the fourth temperature values.
8. The cooking device of claim 4, wherein the cooking device comprises a cooking chamber,
the second power value is less than 1500W.
9. The cooking device of claim 1, wherein the cooking device comprises a cooking chamber,
the cooking device further comprises a heating wire coil, and the first heat-sensitive sensor and the thermo-magnetic sensor are arranged corresponding to the center of the heating wire coil.
10. The cooking device of claim 1, wherein the cooking device comprises a cooking chamber,
the cooking device further comprises a circuit board, the circuit board is arranged in the cavity, and the controller and the second heat-sensitive sensor are arranged on the circuit board.
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